Crispy Roasted Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (large chunks)
5 tablespoons (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
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Directions: |
Directions:Adjust oven rack to center position and preheat oven to 450°F or 400°F if using convection).
Heat 2 quarts (2L) water in a large pot over high heat until boiling.
Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir.
Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
Transfer to oven and roast, without moving, for 20 minutes.
Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately. |
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Personal
Notes: |
Personal
Notes: Russets get the crispest crusts and roast up a pale golden brown. Their interiors are fluffy and mild.
Yukon Golds roast a little darker owing to their lower starch content and higher sugar content. This leads to more flavor, but it also means a slightly less crisp crust. Their interiors are nice and creamy, with plenty of flavor.
Red potatoes roast up very dark because of their very low relative starch content, but have difficulty getting crisp. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender.
Start the potatoes in already-boiling water and salt the water well (about an ounce of kosher salt for two quarts of water) to season the potatoes as they cook
Roast the potatoes nice and hot, at 450°F though with convection turned on, they came out even better. (When using convection, Drop the temperature down to 400°F to prevent the edges from singeing.)
The final step in the process is adding some aromatics to make them a little more interesting. Simply tossing the boiled potatoes with chopped herbs and garlic works okay, but it's not ideal. The high heat and long roasting time tend to burn the garlic, giving the potatoes a slightly acrid flavor. But tossing them in chopped garlic and herbs at the end gives them only a superficial flavor.
heat up the solid aromatics (minced garlic and rosemary) in some olive oil, cooking them just until the garlic started to turn golden, then strain it, separating the infused oil from the solids. That way, you can use the flavored oil to toss with the potatoes, building in plenty of flavor, and add back the garlic and rosemary (along with some minced fresh parsley) at the end.
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